Snails with Rosemary and Wine

serves 6

1 kg snails

½ water glass red wine

½ water glass flour

½ water glass olive oil

salt, pepper, rosemary

Put the snails in a big bowl filled with water and leave them there until their heads come out (30 to 45 minutes) and clean them thoroughly. Throw away all the snails whose heads have not come out. Put the snails in a saucepan half-full with water and when the water comes to the boil, add 3 tbsp. salt and half a glass of vinegar and boil them for 10 minutes. Then throw the water and wash them very well with cold water.
Salt the snails, flour them and cook them in sizzling olive oil for 3 minutes, with their openings facing the pan. Add the rosemary, salt and pepper, stir them and 2 minutes later add the wine. Let them come to the boil and they are ready to serve.
Another option is to prepare a batter, using flour, salt, pepper, oregano and garlic (optional), fill the snails’ openings with this mixture and fry them in the olive oil and rosemary.